Chicken thighs were used for the BUX lunch instead of large chickens. Also,unfortunately, the rosewater was left out. But I did find some in a little supermarket for the next time I make this gorgeous recipe. The hazelnuts are the cherry on top!
Ingredients (serves 4)
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, roughly chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron strands
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp black pepper
100g unskinned hazelnuts
2 tbsp rosewater
2 spring onions, roughly chopped
Mix the chicken in a bowl with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 teaspoons of salt and freshly ground pepper. Leave to marinate for at least 1 hour.
Preheat the oven at 190 degrees Celsius. Spread the hazelnuts out over a baking sheet and roast in the oven for 10 minutes until light brown. Crumble the nuts in a large sandwich bag with a roller pin and set aside.
Spread the chicken and marinate out over a large baking tray. Put the chicken pieces skin side up and move the baking tray to the oven. Bake for plus/minus 35 minutes.
Mix in a kitchen machine the honey, rosewater, nuts to a rough paste. Take the baking tray out of the oven and cover the chicken bits with the nut paste, so very piece is covered. Put the chicken back in the oven for another 5-10 minutes until the chicken is cooked and the nuts look golden brown.
Serve with the chopped spring onions.